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This is a very refreshing cabbage salad side. I wouldn't really call it "coleslaw", but it was delicious! Used as a side for a rich crab cake for lunch - was perfect! The proportions on the ingredients as written seemed perfect. I halved it, as did for just two people, and cut up both fresh red cabbage and napa cabbage for a bit of color. Let it sit for 30 mins before serving to enhance flavors.

We love this slaw and probably have it 3
or more times a month. It is so easy to
throw together and have a fresh salad
without mayo or oil. We use a bit more
celery seed and let it sit for a while (or
not depending how much time we have).
I'll be making this for years to come.

Made it the first time following the recipe, and it was waaaaay too salty. I couldn't even eat it. Made it again with 1/2 tsp salt, and it tasted like cabbage with vinegar on it. I suppose I should have expected that, but very disappointing anyway.

super easy, super
good. i abhor mayo,
but i really enjoy a
good slaw, so this recipe appealed to me. i'm also a big
fan of north
caroline-type slaws,
but this one sorta
has an asian feel to
it. i usually make
it a half hour or so
ahead of time so the
flavors really set
in, and i throw in
some canned crab to
give it a little
protein. really
can't be beat.

I appreciated the ease of this dish - it was extremely easy! It was good, but I didn't LOVE the taste. I had one friend who just about couldn't put the bowl down - I'm sure she would rate it as a 4. I rated it as a 2 because I just wasn't thrilled by it. I would use a little less red wine vinegar and a pinch less salt. I also forgot the green onions, so that may have been the key ingredient that I was missing.

I'm always looking
for a slaw recipe
that doesn't use
mayo. This one is
simple and
delicious and
doesn't overpower
the veggies. I
don't miss the oil -
it tasted
great 'as is' -
but a friend added
a dash of olive oil
and it tasted fine
as well.
I'm adding this to
my stash of oil-
less and mayo-less
slaw recipes and
will definitely
make it again.